Chinese Spare Ribs are a starter with an Asian zing! 10 minutes is all it takes to prepare this delicious twist on barbecued ribs!
I am definitely one for consistency. Whenever I go out to eat at a restaurant, I get the same thing that I’ve ordered ten times before but know that I like. I don’t always venture out, preferring instead to opt for something I know will be good. This is kind of strange for a food blogger in general, someone who supposedly loves going out and trying new foods.
Hey, I do love trying new foods, but sometimes you are just craving that one thing, you know? One area where I usually explore a bit more of is actually Chinese food. Not that you could tell from the 4 or 5 Asian dishes I have already posted on my blog or anything…
I guess there is just so much to Chinese/Asian food that I want to try it all!
Today’s recipe, Chinese Spare Ribs, comes from a little experimentation one night.
Ok, so it’s not really an adventure but essentially, Matt and I went out one night to PF Changs for dinner and he suggested we get the Chinese Spare Ribs for an appetizer. I had never had it before that point, but it sounded pretty decent so I decided we could give it a whirl.
When that appetizer came out I was in heaven. Awaiting me were three or four sticky, sweet, and tender Chinese Spare Ribs. The sauce clung to the meat and my fingers, and gave my taste-buds a ride. The sweetness and slight tang of the ribs was amazing!
Ever since I always try to campaign for the spare ribs whenever we go back to PF Changs!
My recipe for Chinese Spare Ribs does the ones at PF Changs proud. Sweet and sticky, the ribs are roasted in the oven for three hours until the meat is tender enough to fall apart with a fork. The sauce perfectly complements the meat and is simply divine!
This is one recipe that I surely can’t wait to make again! I know it’ll be like that for you too!
- 1 lb beef spare ribs, excess fat removed
- 1/2 cup ketchup
- 1/3 cup hoisin sauce
- 1/3 cup brown sugar, lightly packed
- 1/4 cup water
- 1 tbs rice vinegar
- 1/4 tsp red pepper flakes
- 3 chives, chopped
- Preheat oven to 300F. Grease an 8x8" baking dish and place spare ribs inside.
- Combine ketchup, hoisin, brown sugar, water, vinegar, red pepper flakes, and chives in a separate dish. Mix until well combined. Remove roughly 1/3 of sauce and set aside in a separate dish.
- Rub about 1/2 of sauce from the original dish onto ribs, allowing a fair amount to fall to the bottom of the pan. Cover the pan with aluminum foil and bake in the preheated oven for 3 hours, rotating the beef occasionally.
- After 3 hours of roasting, remove foil from the pan and brush each spare rib with a healthy layer of sauce remaining from the original dish of sauce. Bake, uncovered, for 30 minutes to allow the sauce to caramelize on top of the ribs.
- Remove ribs from oven on a serving dish. Serve with reserved marinade from step 2.
Loving this Asian inspiration? Check out these other great dishes!